Best Carnitas Nachos

Name: Best Carnitas Nachos
Cuisine: Mexican, Latin American, American
Ingredients: 1 large onion, chopped; 6 cloves garlic, smashed and skin removed; 2.5 lb pork butt roast, or shoulder roast; Juice of 2 limes; 1/2 cup orange juice; 3 tablespoons tomato paste; 2 bay leaves; 2 dried guajillo chilis, seeds removed; 1 tbsp dried oregano; 2 tsp cumin; 1 tbsp salt; 1 tbsp fresh black pepper; 1 tbsp chili powder; 2 tbsp brown sugar; 1 tbsp coriander; 12 oz evaporated milk, unsweetened; 12 oz cheddar cheese, grated; 2 tsp cornstarch; Corn tortilla chips; shredded mexican blend cheese; pico de gallo; guacamole; sour cream; cilantro, chopped; pickled jalapenos

13 steps

Nachos with homemade carnitas and homemade queso and lots of delicious toppings

Updated at: Thu, 17 Aug 2023 09:03:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1122.2 kcal (56%)

Total Fat73.5 g (105%)

Carbs40.1 g (15%)

Sugars13.1 g (15%)

Protein75 g (150%)

Sodium2811.4 mg (141%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

To Make Carnitas (Slow Cooker)

Step 1

Add the chopped onion and garlic cloves the bottom of a slow cooker. Rest the pork roast on top, fatty side up.

Step 2

Stir together the lime juice, orange juice, and tomato paste and pour over the pork.

Step 3

Drop the guajillo chili and bay leaves around the pork.

Step 4

Mix together the dried oregano, cumin, salt, pepper, chili powder, brown sugar, and coriander to make a spice rub. Rub on top of the pork. Pour remainder around pork to cover.

Step 5

Let cook in the slow cooker for 6-8 hours on high or 10 hours on low.

Step 6

An hour before the meat is done, use a spoon to break apart into smaller pieces. Continue cooking.

Step 7

Once the meat is tender and falls apart easily, use a slotted spoon to transfer into a large bowl, making sure to discard the bay leaves and guajillo chilis. Add half a cup of juices from slow cooker. Use forks to shred the meat into bite size pieces. Spread in an even layer on a foil-lined baking tray.

Step 8

Broil on high until the top of the carnitas is crispy and beginning to char. Flip the meat over to expose the non-broiled side. Repeat until other side is also crispy and beginning to char. Carnitas are now ready to serve.

To Make Queso

Step 9

Grate the cheddar cheese and place in a large bowl. Toss with the cornstarch to coat.

Step 10

Heat the evaporated milk in a saucepan over medium heat until simmering. Take off the heat and stir in the cheese and cornstarch mixture. Stir until the cheese is melted and the queso has thickened. Serve immediately.

To Assemble Nachos

Step 11

Place an initial layer of tortilla chips on a foil-lined baking sheet. Top with carnitas, shredded mexican blend cheese, and queso. Repeat layering of tortilla chips, carnitas, and cheese.

Step 12

When you have two layers of chips, carnitas, and cheese, broil the nachos on low until the cheese is melted and the nachos are heated through.

Step 13

Remove from the oven. Top with pico de gallo, sour cream, guacamole, chopped cilantro, and pickled jalapenos as desired. Serve immediately.